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Creamy fish and fennel pie
Creamy fish and fennel pie
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Make a rich seafood pie with creamy evaporated milk for a healthier twist.
Ingredients:
  • 800g sebago potatoes, peeled, chopped
  • 375ml can light and creamy evaporated milk
  • 1 leek, trimmed, halved, washed, thinly sliced
  • 1 baby fennel, thinly sliced
  • 1 garlic clove, thinly sliced
  • 62.50 ml plain flour
  • 23.40 gm dijon mustard
  • 127.50 gm chicken style liquid stock
  • 600g firm white fish fillets, cut into 3cm pieces
  • 200g smoked cod fillets, cut into 3cm pieces
  • 20.00 ml finely chopped fresh dill leaves
  • 1 tsp finely grated lemon rind
  • 62.50 ml grated reduced-fat tasty cheese
  • Fresh dill sprigs, to serve
Instructions:
  • Boil the potato until tender, then drain. Return to pan over low heat and add 1/3 cup of milk. Mash until smooth.
  • Preheat oven to 180°C/160°C fan-forced. In a large saucepan over medium heat, sauté leek and fennel in oil until softened. Add garlic and cook until fragrant. Stir in flour and mustard, cooking until mixture thickens. Slowly pour in stock while stirring constantly. Cook until slightly thickened, then remove from heat. Add fish, dill, lemon rind, and remaining milk. Season with salt and pepper.
  • Transfer the mixture into a large ovenproof dish. Layer with potato slices and sprinkle generously with cheese. Bake for about 30 minutes, or until the top of the potatoes turns a beautiful golden color. Let it rest for 10 minutes before finishing with a sprinkle of fresh dill. Serve and enjoy!

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